Braised Fennel

LeeksEtc.

When I come home from my Saturday morning visits to the Sugar Land Farmer’s Market, the temptation to photograph my finds results in pictures like these.  The fennel, leeks, and spinach lying on my counter here all wound up in different recipes and were delicious.  I sauteed the spinach with a little olive oil and garlic and served with balsamic vinegar.  The leeks went into a quiche. But these beautiful fennel bulbs were the star..  I only discovered fennel a few years ago. We like it raw in salads, roasted, baked with sliced potatoes in an iron skillet, and added to a variety of vegetables. Fennel has a sweet, anise or licorice flavor that’s strongest when it’s raw but much more mellow when it’s cooked.

Most fennel recipes call for just the white bulb. When thinly sliced, the fennel bulb is great in salads — it’s crunchy and slightly sweet and subtly licorice-like, but not as pungent as  black licorice candy. The stalks can be used to make stock, or chopped and sauteed with other vegetables in a mirepoix (a typical French blend of onion, celery and carrot) for a soup or stew. The fronds can be added to salads or used to garnish dishes.

Try this braised fennel!

Braised Fennel

    • 2 fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds
    • 1 1/2 tablespoons extra-virgin olive oil
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1/2 cup reduced-sodium chicken broth
    • 1/4 cup water

2 thoughts on “Braised Fennel

  1. Your post made me smile in so many ways. Love the delicious taste of fennel no matter how it is cooked. I too often photograph my farmers market finds and those fennels look beautiful. I grew up right down the road from Sugar Land in Richmond. 🙂

    Liked by 1 person

  2. Karen, the home we are selling is almost on the boundary of Sugar Land and Richmond, and the one we are moving to is in Richmond out off 359! Small world. The Sugar Land Farmers Market is on the grounds of the old Imperial Sugar plant which is being developed into a bunch of restaurants, etc. The first thing opening is a branch of the Houston Children’s Museum.

    Like

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